Spicy Sweet Potato Fritters with Sour Cream Dipping Sauce

Savory Sweet Potato Cakes

Pan-fried sweet potato cakes, golden brown on the outside and creamy in the middle with a sour cream and yogurt sauce for dunking. The sweet potato is the star here – there’s not much more to them aside from a little soy sauce, green onion and a spicy pop of ground red pepper for one of the easiest potato cakes I’ve ever made.

You have to start with cooked sweet potatoes, and that is the most time-consuming part of the entire process, waiting for them to cook when all you want to do is stuff piping-hot, crispy cakes into your pie-hole. If you have leftover baked sweet potatoes you can use them instead and if you’re not against using a microwave to cook your potatoes you can go that route too.

I’m a big fan of pan-frying, in case you didn’t know. You can get some nice crispness to them that way without full-on deep-frying. If you have a cast iron frying pan, use it. Cover the bottom with a generous amount of oil and let it get nice and hot. Not red-hot, mind you, but hot enough so that when the cakes hit the pan they sizzle right away. Then don’t move them for about 2 minutes or so, when the edges start to brown flip them with a thin, sharp-edged metal spatula. That is my secret for scraping the cakes off the bottom of the pan without having them break.

Sweet Potato Pancake Stack

The dipping sauce couldn’t be easier to make by whisking Greek yogurt, sour cream, olive oil, fresh lemon juice and cilantro or parsley together. I love the cooling effect it has on the crusty little cakes. It’s tangy and herby and altogether delicious.

You can serve these as appetizers or turn them into a meal just by adding a leafy green salad. Or you can eat them just as they are. All day long.

Like it’s my your job or something.

Sweet Potato Pancakes

Spicy Sweet Potato Fritters with Sour Cream Dipping Sauce

Rating: 51

Prep Time: 20 minutes

Spicy Sweet Potato Fritters with Sour Cream Dipping Sauce

Pan-fried sweet potato cakes, golden brown on the outside and creamy in the middle with a sour cream and yogurt sauce for dunking. The sweet potato is the star here – there's not much more to them aside from a little soy sauce, green onion and a spicy pop of ground red pepper for one of the easiest potato cakes I've ever made.

Ingredients:

2 + 1/4 pounds sweet potatoes, peeled and cut into large chunks
2 teaspoons soy sauce
scant 3/4 cup all-purpose flour
1 teaspoon salt + a few dashes fresh black pepper
3 green onions, chopped
1/2 teaspoon ground cayenne pepper
olive oil, for pan-frying
Sauce:
1/4 cup Greek yogurt
1/4 cup sour cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1 tablespoon fresh chopped cilantro or parsley, chopped

Instructions:

  1. Put the sweet potatoes in a large saucepan and add enough water to cover the tops of them. Bring to a boil over high heat, then turn the heat down to maintain a simmer. Cook about 20 minutes or until sweet potatoes are fork tender. Drain and add back to the hot pan set over medium heat. Shake the pan and let the excess water cook off of the potatoes.
  2. Meanwhile add all the sauce ingredients to a small bowl and whisk together. Refrigerate.
  3. In a large mixing bowl, smash the sweet potatoes with a potato masher. Add the rest of the ingredients (except the oil) and mix it together with a fork or your hands. It should be a little sticky to the touch and should hold together easily. If the mixture seems too soft mix in another tablespoon or two of flour.
  4. Generously cover the bottom of a large frying pan (cast iron if you have one) set over medium heat with oil.
  5. Lightly wet your hands and scoop up rounded tablespoons of the mixture, pat into cakes and cook about 2 - 3 minutes on each side or until lightly golden, working in batches. Use a thin, sharp-edged metal spatula to get right under the cakes when you turn them - this will prevent them from breaking. Remove to a paper towel-lined platter or cutting board to drain.
  6. These are good served hot, warm or at room temperature with the sauce on the side.

Notes:

Adapted from Plenty by Yotam Ottolenghi

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/spicy-sweet-potato-fritters-with-sour-cream-dipping-sauce/

Chickpea Flour Falafel Pitas

Chickpea Flour Falafel Pitas

Pan-fried falafel stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts. The falafel are made with chickpea flour alone, there aren’t any real chickpeas involved like you would find in a traditional version. These are cheater’s falafel, suited for when you don’t have chickpeas on hand but crave a falafel like there’s no tomorrow.

Chickpea flour to the rescue, along with garlic, onion, fresh cilantro, ground cumin and coriander. The falafel are pan-fried and come out crusty with creamy interiors. They’re texture is a little different from a regular chickpea falafel, a little drier, but the same flavors are all there.

For those of you wondering what on earth a falafel is, it’s a deep-fried chickpea fritter. A middle-eastern croquette of sorts. One of my favorite foods in the entire universe. Ridiculously delicious beyond explanation.

I usually make tzatziki or tahini sauce or sometimes both but I didn’t have any of the ingredients on hand. It was slim-pickin’s. I did have lemons and sour cream so I made a bright, simple sauce. I also had the remnants of feta cheese, just enough to give it a little salty bite and because I was craving the crunch of pine nuts I sprinkled a few of those on too. Falafel reinvented.

Craving abated.

Chickpea Flour Falafel

Chickpea Flour Falafel Pitas

Rating: 51

Prep Time: 25 minutes

Yield: about 4 servings

Chickpea Flour Falafel Pitas

Pan-fried falafel, chickpea fritters, stuffed inside pitas with a lemony sour cream sauce, crumbled feta, lettuce and pine nuts.

Ingredients:

falafel:
1/3 cup finely diced yellow onion
3 cloves garlic, minced
1 teaspoon coarse salt
1/2 teaspoon baking soda
1/4 cup fresh cilantro or parsley, finely chopped
1 + 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 cup hot water (not boiling)
olive oil, for pan-frying
sauce:
1/2 cup sour cream
2 teaspoons lemon juice
1 - 3 tablespoons water
for serving:
pitas
shredded lettuce + diced tomatoes + thin-sliced red onion
crumbled feta cheese
pine nuts

Instructions:

  1. Combine all the falafel ingredients except the oil in a bowl and whisk together. Add the hot water and stir until combined. Allow to rest ten minutes.
  2. Meanwhile whisk together all the sauce ingredients, adding enough water to make a sauce.
  3. In a deep-sided skillet or frying pan heat 1/4-inch of oil over medium heat. Scoop up heaping tablespoons of the batter and pat into discs. Cook in batches about 2 minutes on each side. Add more oil if needed. Drain on paper towels.
  4. Stuff in pitas with your choice of fixins and drizzle generously with sauce.

Notes:

Adapted from Bob's Red Mill

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chickpea-flour-falafel-pitas/

Butternut Squash Lasagna with Parmesan Spinach Sauce

Butternut Squash Lasagna with Parmesan Spinach Sauce

Lasagna takes on a unique twist with butternut squash and a Parmesan spinach sauce. I hope the vegetables won’t turn you off because it’s everything you would expect from a traditional lasagna and more with layers of gooey cheese and carb-laden noodles. Even vegetable haters will like it, if you can convince them to give it a chance.

The butternut squash finds its way into the filling along with a trio of vegetables including onion, roasted red pepper and garlic. There’s also the requisite ricotta cheese, mozzarella, fresh parsley, Italian seasoning and a couple pinches of nutmeg.

The spinach sauce is crazy-easy to make and so moreish you could pour it right into a bowl and eat it straightaway with a spoon. Or a straw.

Running down the short list of ingredients you may not get the impression that the total sum of their parts could be so delicious. All you do is whiz together chicken broth, fresh baby spinach and sour cream in a food processor then stir in Parmesan cheese and a touch of red pepper flakes for an optional albeit subtle kick of heat. That’s it. Use as is. No cooking needed, it will thicken up all on its own as it bakes.

Butternut Squash Lasagna

Let’s talk noodles. There’s three different types: fresh, oven-ready and dried. I prefer to use fresh ones. There’s no worries over whether they’re cooked enough like with oven-ready noodles. The dried noodles add extra time to an already time-consuming recipe plus you have to deal with breakage and noodles sticking together. The fresh ones are the easiest to work with and, I think, the best tasting. Plus, they’re time savers because you can use them straight from the package. Look for them in the refrigerated section where the fresh tortellini and ravioli are found.

The squash gives it a subtle sweetness that is well-balanced by all the savory goodness of the gooey cheese and the creamy, spicy spinach sauce that helps brighten everything up.

Truth be known, if this were to replace the traditional lasagna I’ve eaten my entire life, from here on out, I might not miss it at all.

Don’t tell my Mom.

Butternut Squash & Spinach Lasagna

Butternut Squash Lasagna with Parmesan Spinach Sauce

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 8 servings

Butternut Squash Lasagna with Parmesan Spinach Sauce

Butternut squash lasagna with a creamy Parmesan spinach sauce. I hope the vegetables won't turn you off, it's everything you would expect from a traditional lasagna and more with layers of gooey cheese and carb-laden noodles.

Ingredients:

2 tablespoons olive oil
1 small yellow onion, diced
1 roasted red pepper, diced
4 cloves garlic, minced
1/2 teaspoon Italian seasoning
salt and fresh black pepper
butter, for greasing the pan
3 cups firm cooked butternut squash, diced small or lightly mashed
15 ounces ricotta cheese
2 eggs, lightly beaten
1 tablespoon fresh chopped parsley
1/8 teaspoon of fresh grated nutmeg or ground cinnamon
1 pound mozzarella cheese, shredded, divided
12 ounces fresh lasagna noodles (or 9-10 ounce oven ready - no cook noodles)
Sauce:
1 can (14 ounces) reduced sodium chicken broth
3 cups fresh, uncooked baby spinach leaves
1/2 cup sour cream
1/4 teaspoon red pepper flakes, optional
1/2 cup fresh grated Parmesan cheese, plus more for serving

Instructions:

  1. In a medium skillet or saute pan heat the oil over medium low heat and cook the onion, pepper, garlic and Italian seasoning until soft, seasoning well with salt and pepper and stirring often. Allow to cool.
  2. Preheat the oven to 375 degrees F. and butter a 9x13 lasagna or casserole pan with deep sides.
  3. Meanwhile, make the sauce:
  4. Add the broth, spinach, sour cream and red pepper flakes to the bowl of a food processor or blender. Pulse until smooth with some flecks of spinach. Stir in the Parmesan cheese. Season with salt and pepper to taste.
  5. In a medium bowl mix the squash, eggs, ricotta, parsley, nutmeg, the sauteed onion mixture, and a 1/2 cup of the mozzarella together with a couple dashes of salt and pepper.
  6. Cover the bottom of the pan with a thin layer of the sauce then cover with noodles. Spoon half the squash mixture over the noodles and spread out evenly with the back of the spoon. Cover generously with a layer of sauce. Sprinkle with a third of the mozzarella.
  7. Repeat the layering - start with a layer of noodles, the remaining squash mixture, more sauce and another third of the cheese.
  8. To finish top with another layer of noodles, a generous layer of sauce and the remaining mozzarella. You may have a little sauce left, you can simmer that in a small saucepan for five minutes to serve with the lasagna.
  9. Cover with aluminum foil and bake 50 - 60 minutes until piping hot in the center. Remove the foil 20-25 minutes into the cooking time so the top can brown. Allow to set for 10 minutes before cutting. Slice into squares and serve with a ladle of sauce if you have any leftover and fresh grated Parmesan cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/butternut-squash-lasagna-parmesan-spinach-sauce/

Parmesan Crusted Chantilly Potatoes

Parmesan Crusted Chantilly Potatoes

Chantilly potatoes are the softest, creamiest, richest potatoes you will ever meet! With whipped cream in the mix and a salty, crispy Parmesan topping, decadence is their middle name.

Yes, you read that right, whipped heavy cream. Have you ever heard of such a thing? It’s mixed into buttery mashed potatoes, spread in a casserole dish and then sprinkled with lots of Parmesan cheese to form a golden crust so you have to break through it to get at the fluffy potatoes underneath.

You’ll love the way they melt in your mouth.

Chantilly Potatoes

I don’t have many tips to hand out for this recipe. It’s fairly easy and straightforward, if not a little more time-consuming than most. The important thing is to let the mashed potatoes cool off before mixing in the whipped cream or it will totally deflate and melt into a puddle. Once you have the cream whipped, pop it back in the refrigerator for storage if the potatoes aren’t cooled yet.

The second thing is I thought these could use a little more flavor so make sure you salt and pepper them up well. Next time I might fold in some chives and a couple of pieces of cooked, finely chopped bacon.

Keep in mind the potatoes will puff up like a souffle as they cook and then deflate a little when you remove them from the oven so make sure there’s room in the pan for them to grow. You can also bake them in small crocks or ramekins for cute, individual servings to have on a special occasion. These are that.

Special occasion potatoes.

Chantilly Potatoes with Parmesan Crust

Parmesan Crusted Chantilly Potatoes

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 6 servings

Parmesan Crusted Chantilly Potatoes

Chantilly potatoes are the softest, creamiest, richest potatoes you will ever meet! With whipped cream in the mix and a salty, crispy Parmesan topping, decadence is their middle name.

Ingredients:

6 tablespoons butter, plus more for greasing the pan
2 pounds organic Yukon Gold potatoes, peeled and cut into 2-inch chunks
salt and fresh black pepper
1/2 cup cold milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 cup (heaping) freshly grated Parmesan cheese, divided
1 cup cold heavy cream

Instructions:

  1. Preheat the oven to 400 F. Place a cookie sheet on the bottom rack to catch any drips. Butter a 9-by-13-inch or similar sized baking or casserole dish. (You can also use small crocks for individual servings).
  2. Place the potatoes in a large, heavy-bottomed saucepan with about 1 teaspoon salt and add enough water to cover the potatoes completely.
  3. Bring to a boil and then allow to simmer until the potatoes are fork tender, about 15 minutes.
  4. Drain the potatoes in a colander and return to the saucepan set over low heat, shake the pan and allow some of the excess moisture to cook off - about 2 minutes.
  5. Pass the potatoes through a ricer or mash them with a potato masher in(to) a large bowl.
  6. On low speed beat in the milk, butter, garlic powder and onion powder. Beat in 1/3 cup of the Parmesan cheese. Season well with salt and pepper to taste. Allow them to cool off to room temperature.
  7. Meanwhile, in a large stainless steel bowl beat the heavy cream to soft peaks. Store in refrigerator.
  8. When the potatoes are cool to the touch beat in a third of the whipped cream on low speed. Add the rest of the whipped cream and gently fold it in.
  9. Add the potatoes to the greased pan, spread them out and sprinkle the remaining Parmesan cheese all over the top. Bake 25 - 30 minutes until lightly golden.
  10. Turn on the broiler and broil 1 - 2 minutes until it gets some brown spots.
  11. Let stand 5 - 10 minutes before serving.

Notes:

Adapted from Food and Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/parmesan-crusted-chantilly-potatoes/

Greek Mac and Cheese

Greek Mac 'n' Cheese

This mac & cheese starts with classic white cheddar cheese and then hands it a Greek twist with feta cheese, baby spinach, roasted red peppers, dill weed and cinnamon. Yes, you read that right. Cinnamon. It joins forces with all the other flavors and kind of fades into the background so it doesn’t jump right out at you.

At first bite you taste the creamy richness of the sauce peppered with the salty bite of feta followed by the brininess of jarred red peppers and tender baby spinach. There’s a little touch of sweetness from the dill weed and cinnamon. All of it wrapped around chewy elbow macaroni.

I’ll let you in on a macaroni & cheese secret. One I learned from my Mom. Because I like you lots and lots. Instead of mixing the cheese sauce into the macaroni and then pouring it into your casserole dish, put the macaroni in the casserole dish and pour the sauce over top. It will turn out a lot creamier and less dry. I think it’s because the macaroni doesn’t have a chance to soak up the sauce as much as when it’s mixed in. I tested this theory when I first started making mac & cheese – mine wasn’t turning out as good as my Mom’s – this is why. You can use this technique with any mac & cheese recipe. It will look you have too much sauce but it will soak in as it bakes. Trust me.

Anyhoo, this takes more time to prep than it does to bake. It’s time well spent. Trust me. You start by sauteing onion, garlic and red peppers then you make the cheese sauce while the macaroni cooks. The cheese sauce has butter, flour, dijon, milk and lots of white cheddar cheese. The feta, spinach, dill, cinnamon and cooked aromatics get mixed into the sauce then poured over the cooked pasta, topped with panko for a little bit of crunch and baked.

Twenty five minutes later the most comforting and delicious tasting mac & cheese you will ever want to meet will come out of your oven.

Trust me.

Greek Mac and Cheese

Greek Mac & Cheese

Rating: 51

Prep Time: 40 minutes

Cook Time: 25 minutes

Yield: 4 - 6 servings as a side dish

Greek Mac & Cheese

This mac & cheese starts with classic white cheddar cheese and then hands it a Greek twist with feta cheese, baby spinach, roasted red peppers, dill weed and cinnamon.

Ingredients:

2 tablespoons olive oil
4 shallots or 1 small red onion, diced
1 (jarred) roasted red pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
4 tablespoons (1/4 cup) butter, plus more for greasing the pan
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
2 teaspoons dried dill weed
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh grated nutmeg
3 cups shredded white cheddar cheese
1 + 1/2 cups crumbled feta cheese
3 cups baby spinach leaves
8 ounces elbow macaroni
2 tablespoons panko bread crumbs

Instructions:

  1. In a large saucepan heat the olive oil over medium-low heat and saute the shallots, red pepper, garlic, a big pinch of salt and a dash of black pepper until tender, stirring often about 7 - 8 minutes. Remove to a small bowl and set aside.
  2. In the same pan over low heat melt the butter and stir in the flour. Cook, stirring 4 - 5 minutes. Slowly whisk in the milk and mustard then turn the heat up. Bring to a simmer, still stirring and cook 5 minutes.
  3. Turn heat down to low and whisk in the dill weed, cinnamon, nutmeg and cheddar. Stir until the cheese is melted. Remove from heat. Stir in the onion mixture, feta and spinach. Taste and season lightly with salt and heavy with black pepper.
  4. Meanwhile, cook the pasta in plenty of salted boiling water to al dente. Preheat oven to 400 degrees F. Butter a 9x13 or similar sized casserole pan.
  5. Drain the pasta and add half to the buttered casserole pan. Ladle half the sauce over it. Add the rest of the pasta and then top with the remaining sauce. Sprinkle the top with panko.
  6. Bake 25 minutes until bubbly and lightly golden around the edges. Remove from oven and let sit 5 - 10 minutes before serving.

Notes:

Adapted from Saveur

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/greek-mac-and-cheese/

Black Bean & Sweet Potato Quinoa Burgers

Black Bean & Sweet Potato Quinoa Burger

Quinoa burgers with black beans, sweet potatoes, green chiles and roasted red peppers topped with white cheddar cheese and a spicy avocado salsa to brighten things up.

The green chiles along with chili powder and cumin give it a slight pop of heat and the roasted red pepper, onion and garlic give it great flavor.

Baking gives them a slightly crispy outer crust that gives way to creamy middles with some whole black beans and orange speckles of sweet potato and quinoa. I always set aside some of the black beans to mix in after combining everything together to give it a little texture. You can also set aside some of the onion and red pepper too.

I’ve been looking for the secret method or ingredient that prevents fragile bean burgers from falling apart so easily.

I’m getting closer to nailing it.

These didn’t break or fall apart at all. I don’t know whether it was because I used a food processor to combine them when, in the past I always used a potato masher, or if it’s the potato binding them together.

Clearly, I need to do a lot more testing. That’s not a problem because veggie burgers are one of my favorite foods. I can eat them every day without complaint for breakfast, lunch and dinner.

So. . . I will. Until I nail down the secret.

That’s just how I roll.

Sweet Potato Black Bean Quinoa Burgers

Black Bean & Sweet Potato Quinoa Burgers

Rating: 51

Prep Time: 25 minutes

Cook Time: 30 minutes

Yield: 8 burgers

Black Bean & Sweet Potato Quinoa Burgers

Quinoa burgers with black beans, sweet potatoes, green chiles and roasted red peppers topped with white cheddar cheese and a spicy avocado salsa to brighten things up.

Ingredients:

1 cup uncooked quinoa (about 2 + 1/2 cups cooked)
1 medium organic sweet potato (abut 8 ounces)
2 cans (15.5 ounce each) black beans, drained and rinsed
1/3 cup panko crumbs (Japanese bread crumbs)
1 large onion, quartered
2 cloves garlic, rough chopped
1/2 jarred roasted red pepper, rough chopped
1 can green chiles, with juices
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon coarse salt
1/4 teaspoon fresh black pepper
2 cups shredded sharp white cheddar
Salsa:
1 cup corn
1 avocado, diced
1/4 cup diced red onion
1 tablespoon diced pickled jalapeno or 1 fresh jalapeno, diced
1 teaspoon chopped fresh cilantro or parsley
2 - 3 teaspoons fresh squeezed lime juice
coarse salt and fresh black pepper
buns, for serving
mayonnaise, for serving

Instructions:

  1. Rinse the quinoa well in a wire strainer and cook according to package directions. Fluff with a fork and let cool.
  2. Wash the sweet potato and poke it a few times with a fork. Microwave about 4 minutes or until fork tender. Let cool then rough chop - you don't have to peel it.
  3. Set aside 3/4 cup of the black beans and add the rest to a food processor with the sweet potato, panko crumbs, onion, garlic, red pepper, green chiles, chili powder, cumin, salt and black pepper. Pulse together until just combined, scraping down the sides if needed.
  4. Scoop it out into a medium mixing bowl and add the cooked quinoa and the beans you set aside. Mix with a spoon until well combined. Cover with plastic wrap and refrigerate 1/2 hour.
  5. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Scoop up slightly rounded 1/2 cups of the bean mixture and use your hands to form into patties. Pack them together good.
  6. Place an inch apart on the baking sheet. Bake 25 minutes.
  7. Meanwhile make the avocado salsa. Combine everything together in a small bowl and season to taste with salt and pepper. Refrigerate.
  8. After 25 minutes pile the cheese on top of the burgers and place them back in the oven until it melts.
  9. Serve on toasted buns topped with salsa and mayonnaise. Store leftovers in the refrigerator up to 4 days or freeze.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/black-bean-sweet-potato-quinoa-burgers/

Smoked Cheddar Butternut Squash Soup

Cheddar Apple Butternut Squash Soup

A creamy butternut squash and smoky cheddar cheese soup that’s been kissed by the natural sweetness of apples. The trio form a perfect balance of savory, salty, smoky and sweet.

Are you thinking this is the perfect fall soup? It totally is. One that can hold it’s own right through winter. Plus it’s a cinch to make starting with sauteing onion and garlic then simmering it all together with the squash in chicken broth.

Once the squash is tender you puree it with apples until smooth and velvety, mix in the smoked cheddar and, if you like, depending on your mood, to give it a touch of richness, a little half & half. Totally optional.

This is for the 12 Weeks of Winter Squash hosted by Joanne of Eats Well With Others and Heather of Girlichef. If you made a recipe using squash this week feel free to link up below.

Cheddar Butternut Squash Soup

Smoked Cheddar Butternut Squash Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 servings

Smoked Cheddar Butternut Squash Soup

A creamy butternut squash and smoky cheddar cheese soup that's been kissed by the natural sweetness of apples. The trio form a perfect balance of savory, salty, smoky and sweet.

Ingredients:

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
coarse salt and fresh black pepper
6 cups cubed squash (from about a 2 pound squash)
5 cups low-sodium chicken broth
2 apples, diced (I used Gala)
1 heaping cup shredded smoked cheddar cheese, plus more for serving
1/3 cup half & half or heavy cream, optional
chopped chives or green onion, for serving

Instructions:

  1. Heat the oil over medium heat in a large saucepan. Add the onion, garlic, a few pinches of salt and pepper and cook 6 - 7 minutes, stirring often.
  2. Add the butternut squash and broth. Season well with salt and pepper. Bring to a simmer and cook 25 - 30 minutes, stirring often.
  3. Stir in the apples. Puree the soup with a stick blender or in batches in the blender holding the top down with a kitchen towel so it won't blow off from the steam.
  4. Return the soup to the saucepan over low heat and stir in the cheese and half & half. Bring back up to heat.
  5. Serve garnished with a sprinkling of cheese and chives.

Notes:

Adapted from Food and Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/smoked-cheddar-butternut-squash-soup/

Leftover Mashed Potato Puffs

Mashed Potato Puffs

Let’s give thanks to eggs, sour cream, cheddar, Parmesan and chives for giving leftover mashed potatoes a new lease on life! No more pushing them to the back of your refrigerator hoping they’ll disappear. This will make you wish for leftovers.

The potato puffs are baked in a cupcake pan until golden and crusty on the outside with soft, fluffy middles that just about melt in your mouth. They don’t taste like leftovers. Not one single bit.

From here on out I will intentionally make mashed potatoes for the sole purpose of turning them into these puffs. Forever and ever. They put mashed potatoes to shame. I see lots of variations in my future. . . and in yours. . .

Truly you can use any type of mashed potato and they need not be leftover. They’re worth the trouble of making fresh. Once you have your base of mashed potato and eggs you can mix just about anything into them – cheese, fresh herbs, cooked bacon. . . whatever flavors you like with potatoes.

Leftover Mashed Potato Puffs

Leftover Mashed Potato Puffs

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: about 8 puffs

Leftover Mashed Potato Puffs

Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and chives then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers.

Ingredients:

2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives
salt and black pepper, to taste
3 cups mashed potatoes

Instructions:

  1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
  2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
  3. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
  4. Spoon them into the pan filling the cups just to the top or a little below.
  5. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
  6. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

Notes:

Inspired by The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/leftover-mashed-potato-puffs/